Wednesday, February 27, 2013

I made this crisp for a big birthday party this weekend, they preferred to have this over a cake.
Then I made one for Sal and Blake who worked with me for our yearly kitchen clean out and reorganizing adventure at the studio. They all seemed happy with the results.
This is delicious warm or at room temperature. Top it with whipped cream, sweetened with vanilla, or home made vanilla ice cream or try my maple whipped cream (recipe follows), together with the crisp, AWESOME!, you are in for a rare treat.

Peel, core and cut each apple into 12 wedges.
Place the cut apples into a large bowl and toss thoroughly with all of
the remaining filling ingredients. Place the seasoned apples evenly into the prepared 9x13 glass baking dish.
Pat the streusal topping on top of the apples.
Put into the center of the preheated oven. Bake for 50 minutes to 1 hour, until the crust and topping are golden and the apples are tender when pierced with a small knife.

Wednesday, February 13, 2013

OK folks, most of us love meatloaf especially on a cold winters day.
This is reminiscent of my mothers recipe. I have added the ketchup topping because I think it adds a nice finish. I like the rolled oat "breading" because it is a great surprise how well it works and it's not bread. I use fresh herbs, I prefer them but you can certainly use dried.
This recipe is simple and quite good and I have yet to have a more delicious version if I do say so myself.

Preheat the oven to 350 degrees. In a large bowl combine all of the ingredients well with your hands.
Make a spicy pancake to check the seasoning. I make a patty and quickly fry it in my tiny cast iron skillet to check the seasoning. Feel free to add more of any of the herbs and spices if you think at this time it is needed. Then I spray a 9x13 inch glass baking dish with olive oil cooking spray. I form the meat mixture into a nice loaf. Then spread the top of the loaf with 3/4 cup of the ketchup
with a metal off set spatula.

Place into the preheated oven and bake for 1 to 1-1/4 hours until the internal temperature is 160 degrees F. Remove the meatloaf from the oven and let rest for 10 minutes, then serve. Makes great sandwiches the next day!

Sunday, February 10, 2013

This is a crunchy lunch, satisfying and nutritious. The blue cheese is optional but a surprisingly nice counterpart, and juxtaposes nicely with the savory dressing and crisp vegetables.

Any fresh vegetables go nicely here and any rich pungent cheese is a plus.

1/2 Cup quinoa

1 cup water

1/4 cup green pepper 1/4 inch dice

1/4 cup red pepper 1/4 inch dice

1/4 cup yellow pepper 1/4 inch dice

1/4 cup orange pepper 1/4 inch dice

1/4 cup cucumber 1/4 inch dice

1/4 cup blanched green beans sliced 1/4 inch

1/4 cup blanched asparagus sliced 1/4 inch

1/2 cup celery 1/4 inch dice

1/2 cup carrots 1/4 inch dice

1/2 cup assorted radishes 1/4 inch dice

1/2 cup grape tomatoes 1/4 inch dice

for the dressing

1 lemon, juiced

1 Tbs. olive oil

1/4 tsp. sea salt

1/4 tsp. cumin

1/4 tsp. celery salt

1/4 tsp. smoked paprika

1/4 tsp. ground coriander

1 pinch cayenne

2-4 oz. blue cheese

Rinse the quinoa in a fine mesh strainer. In a 1 quart pot bring the water to a boil. Add the rinsed quinoa to the boiling water. Lower the heat to low, cover the pot and simmer the quinoa for 10 minutes until all the water is evaporated and the grains pop. Let the quinoa cool completely. Add all of the prepared vegetables to a large bowl. Stir in the cooled quinoa.

In a small bowl combine all of the dressing ingredients with a wire whisk.

Pour the dressing over the vegetables and quinoa. Stir until well coated.

Correct the seasoning if necessary. Top with the blue cheese. Serves 4

Sunday, February 3, 2013

I made this soup for my illustrious colleague at GMA upon meeting her new baby.

I thought it would be a good choice given her love for soups in general and with the hope that the whole family might enjoy it too. I love tomato soup alone with crusty bread or a companion to a grilled cheese or tuna sandwich.

2 Tbs. olive oil

1 medium onion, sliced thin

6 cloves garlic sliced

4 sprigs thyme tied with butchers twine

1 bay leaf

1celery stalk diced 1/4 inch

1- 4 oz. can of tomato paste

2- 28- oz. can San Marzano tomatoes

6 cups of chicken or vegetable broth

1 tsp. salt

1/8 tsp. cayenne - optional

1 cup of fresh basil, chopped

1/2 cup chopped fresh parsley

In a Dutch oven or rondo over medium high heat saute the onion, garlic, thyme, bay leaf and celery, until the vegetables are softened, but no color forms. Add the tomato paste and tomatoes with their juice and break up a bit with a potato masher.

Add the broth and season with the salt and cayenne if using.

Simmer the soup on low for 1 hour, stirring occasionally.

Add the basil and parsley and stir. Remove the thyme and bay leaf then blend the soup with a stick blender, food processor or blender. Add 1 cup of water if necessary to thin the soup to desired consistency. Makes 2 quarts.

Serves 6-8.

Add the basil and parsley and stir.

Remove the thyme and bay leaf then blend the soup with a stick blender, food processor or blender. Add 1 cup of water if necessary to thin the soup to desired consistency. Makes 2 Quarts.

Finished Slaw

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About Me

Hi All, and WELCOME,
Some of you may know me as a friend or relative or the Chef/Food Stylist at Good Morning America. Here I have the opportunity to express myself , as the chef and food enthusiest , passionate about my craft, fully, in the moment. Here is my blog with personal meanderings, anecdotes and recipes, punctuated with tips, tidbits, photos and music. Hope you enjoy it and feel free to leave helpful comments. Thank you so much for reading this blog.
xoxooxox
KP

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They are most welcome!I love to hear from my readers... comments can be left anonymously if you prefer or leave your name! At the end of each posting, just click on the blue comments,Thank-you very much.KP